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This publication provides a framework for the collection of data on the physical properties of foods. The most recent edition extends the earlier English-German/German-English glossaries with the addition of the French and Spanish languages. The classification system adopted considers the various biological food substances as foods rather than members of particular biological families. A dendritic grouping is utilised with fourteen primary foods standing as the main groups, that continually sub-divide, ending with specific foods. As a result of various foods having different spellings and meanings in each of the four languages some translations may not correspond or may not be precisely matched.

Additional information

Authors: JOWITT R, South Bank Polytechnic, Faculty of Science and Technology, London (GB)
Bibliographic Reference: Report: EN (1989) 93 pp.
Availability: Available from Food Science Publishers Ltd., 33 Woodlands Avenue, Hornchurch, Essex RM11 2QT (GB)
ISBN: ISBN 0-94832-3-85X
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